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Butterflied Roast Chicken with Lemon and Rosemary

Rated as 4.56 out of 5 Stars
642

"Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill."
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Ingredients

1 h servings 283
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
  2. Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
  3. Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  4. Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
  5. Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 283 calories; 11.8 2.6 37.1 113 178 Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I love this dish and I think it's my husbands favorite, he thinks I spoil him something awful, when actually this is one of my easiest dinner offerings. I fix it exactly as you do until "skin-s...

Most helpful critical review

The thigh/drumstick were great, but the breasts took way longer. I had hoped the butterflying would do the trick to equalize cooking times, but I did have a 5+lb bird, so I don't know about a ...

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I love this dish and I think it's my husbands favorite, he thinks I spoil him something awful, when actually this is one of my easiest dinner offerings. I fix it exactly as you do until "skin-s...

This recipe was excellent! My family said it was the best whole chicken I ever made! The only change I made was I used fresh thyme and I placed lemons and thyme on the top of the chicken. A keep...

Very tender chicken, evenly cooked throughout. One change: I don't cut out the backbone -- too messy -- I just make one cut through the back and flattened out the chicken with the backbone coo...

I love this recipe but only gave it 4 stars because the aluminum foil makes it impossible to get all of the good drippings. Use an iron skillet with a round rack and then you can transfer the c...

Put a few extra touches added celery, carrots, onions and garlic underneath chicken and rubbed a butter rosemary lemon mix under skin. The family absolutely loved it, my daughter said it was the...

I think this recipe works better with a smaller bird. I like how simple and flavorful this recipe is. Don't be afraid to remove the backbone of a chicken. It's easier than it seems.

The best roast chicken recipe anywhere. Easier than whole roast chicken and more accessible carving meat. Punished young son once by saying if you don’t pick up your room no roast chicken. Clean...

The thigh/drumstick were great, but the breasts took way longer. I had hoped the butterflying would do the trick to equalize cooking times, but I did have a 5+lb bird, so I don't know about a ...

After reading the reviews I decided to make this in a cast iron skillet. Great flavour in the drumsticks and thighs but the flavour didn't come through in the breast meat and no one cared for th...